Quinoa and Roasted Sweet Potato and Zucchini Salad with Lemon Vinaigrette

This delicious quinoa and roasted sweet potato and zucchini salad with lemon vinaigrette is a healthy vegan meal that is perfect for lunch or dinner! It’s easy to make in just 35 minutes using simple ingredients like quinoa, sweet potatoes, zucchini, olive oil, salt & pepper, lemon juice & balsamic vinegar! Enjoy this Mediterranean inspired dish warm or cold!

Cooking Equipment:

Baking sheet lined with parchment paper; Small bowl; Large bowl; Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Sweet Potato, Zucchini, Lemon Vinaigrette, Vegan, Gluten-Free

Meal:

Main Course

Cooking Method:

Roasting

Dietary Restrictions:

Vegan & Gluten-Free

Servings:

Ingredients:

1/2 cup quinoa

1/2 sweet potato, diced into small cubes

1/2 zucchini, diced into small cubes

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1/2 lemon

2 tablespoons balsamic vinegar

Cooking Instructions:

Preheat oven to 375°F (190°C).

Place the diced sweet potato and zucchini on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes until golden brown.

Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside to cool slightly.

In a small bowl whisk together the lemon juice and balsamic vinegar until combined.

In a large bowl combine the cooked quinoa with the roasted vegetables and pour over the lemon vinaigrette dressing. Toss everything together until evenly coated in dressing. Serve warm or cold as desired.

Nutrition:

Calories – 400 kcal; Fat – 15 g; Carbohydrates – 55 g; Protein – 10 g; Fiber – 8 g

Rating:

Did You Know?

The region of Rhône-Alpes is known for its cheese, such as Comté and Tomme de Savoie.